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Old 01-03-2018, 07:54 AM   #4
nachos4life
Take a breath!
 
Join Date: 01-15-13
Location: Indianapolis
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I've held briskets in an alto shaam for 19 hours for a big vending event. Not exactly the same warming environment as a CVAP. Food is perfectly safe to eat as long as temps are set right; however, after about 12 hours we felt the quality started to go downhill a bit texture-wise.
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